I made this for a Christmas party last week – a total hit! You obviously love sharing food (hence your wonderful blog), so no wonder you get folks just “dropping by”. It’s Portia and Colt from across the street. All my favourite things in one easy to make “salsa”! No one ever drops by here, despite my extensive cracker and condiment collection. If you’d like to make this with haloumi (you can buy it here or here or here, btw, and probably a cheese or good grocery store closer to you), I like to cut my block of haloumi into about 1/3- to 1/2-inch slices. Elizabeth — Orzo would be *fantastic* in this. Set the feta block in the middle of a piece of foil. Sounds yummy and will be made this weekend – we have a Bank Holiday weekend here in the UK so an extra day off and so extra time to cook. I made this tonight, and, damn, was it delicious! HI, I’m making this delightful recipe tonight but wondering why you’ve suggested to divide the parsley. It was such a hit! I have made this for two parties, and both times the very tiny bit that was left was consumed by my husband the next day. couldnt find drieed oregano so used fresh basil which worked beautifully. Check to see if you have a Persian market nearby, they often carry it for affordable prices. I’m not sure where all that flavor even came from, using such simple ingredients, but it was amazing! Yum, yum, yum! oops forgot – the lighting on your photos is so great – do you do have special lights? Keep the yummy food coming! Spanish rosados are pinker and pretty, but I often find ones that are fruitier than I prefer. 3 tablespoons flat-leaf parsley. 1 tbsp. Made this salsa for a party – was very good! 1 Cup Chickpeas, cooked. We’ve been enjoying that for weeks now, with our abundance of garden tomatoes and eggplant and the addition of crumbled feta (duly surprised no cheese appeared in the original recipe!). I made this two nights ago and it is extraordinarily delish. Nothing could be better! But you’re right, I think halloumi is probably more universally available and I’m just a spoiled New Yorker who knows where to get her obscure Greek cheeses. smitten kitchen. When the bread and chicken were finished, I chopped them up and tossed them together with diced cucumber, tomato, and crumbled feta cheese. Also, feta can be used in a saganaki, though in a slightly different manner because of its consistency. This sounds divine. I plan to stuff some pita shells with it and take it to class with me :). Made this last night and it was delicious! It looks like something that will go well on grilled chicken. Extra tasty! But it wasn’t until I had a chance to preview the Sprouted Kitchen Cookbook a couple weeks ago that I finally figured out how I could make this dish something that everyone could love, regardless of their level of access to Mediterranean cheeses. What about a dollop of this on top of the one pan farro with tomatoes?? It was a hit! I agree that doubling the tomatoes is fine, the salt of the olives and cheese will definitely stand up them. I want to ship crates of halloumi to every American household… It’s a London summer staple! I will be making this tonight!! May 10, 2020 - I have an uneven history with chef cookbooks. Not gonna lie, the hook was the reference to the perfect accompaniment to rose ;) but it’s delicious! I usually skip the garlic (just personal taste) and would only use a tablespoon or so of minced red onion, since the salad will be raw, but otherwise think you’ll love it as much as we do. A nice improvement on the standard dried oregano in a jar. You know what’s unattractive, Deb? Love baked feta, and this looks divine. Question: Is it really necessary to grill the haloumi? I don’t think anyone would mind if you use more than the suggested amount of tomatoes. Chunky zucchini are grilled until smoky and tender and then tossed in a bright lemon vinaigrette while still warm so that the squash gets a chance to soak in all that flavor. You can get it at most supermarkets and every deli. I made this for a family BBQ and everyone enjoyed it. I just discovered your site the other day and I love the pictures and i love your posts. Thanks, Deb! I must make this — neither of you ladies have ever steered me wrong. Fresh Ground Pepper. I am tempted to go out and search for feta now. I would love to hear any haloumi recipe ideas you have, as I happen to have access to an abundance of it (just try finding chilies in adobo though….). Jun 19, 2017 - A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trick… Discover (and save!) I want to make it tonight and have it will dinner. My Greek husband was skeptical about my making this with feta made in Mexico (where we live), but he gave it the thumbs up after tasting it (served on the SK rosemary flatbread). An American friend told me last week that it was really hard to get halloumi there. It’s absolutely incredible. I just made this for a party I’m hosting tonight. Notify me of follow-up comments by email. I have to try this. Grilled chicken is synonymous with summer grilling, both for family cookouts and weeknight meals. We happened to have crackers and baguette, and I found that the baguette was better for absorbing the wonderful briny liquid at the bottom of the bowl. Served it with flatbread, pita, and cucumbers. It is so delicious that even my olives-hating husband practically licked the bowl. But it’s ‘better versed… than I’ and not ‘better versed than me.’ It’s easy to doublecheck this: what you’re really saying is ‘better versed than I AM.’ ‘Better versed than me am’ isn’t appropriate English. Thank you so much! Thanks! a little oil in a non-stick pan creates a wonderful crust. I cut the recipe in half as I was only serving it to 4 people ..plus, the recipe didn’t say how long it would last in the fridge, so I am assuming it would go for about a week. We came home from camping and I saw Smitten Kitchen‘s post with all these ingredients I love…feta, kalmata olives, cherry tomatoes. Thanks The entire populace (of people AND goats) breathed a collective sigh of relief when I left. this looks heavenly!!!!!!! Tomatoes and feta are such a perfect combination of flavors. Definitely needed double foil as the juices began to bubble up. I did made a couple of tweaks that work for us. I think I would make a meal if it! I love love LOVE feta cheese and I’m always looking for new ways to use it! Sulk. Did not have olives so to add tang, drizzled balsamic vinegar on the cheese once done baking. They are salty, nutty, yummy goodness. I like it with roast/chargrilled summer vegetables, whatever I’ve picked from my plot – tomatoes, peppers, courgettes. Adapted, barely, from The Sprouted Kitchen Cookbook. Crumble the feta into a bowl. The tomato part was still amazing, as long as I was careful to only get a tiny bit of cheese in each bite. xxx. Pile the tomato mixture on top of the feta. Thanks for the inspiration! Made this tonight but put foil under the halloumi to make sure the oil and melted cheese didn’t go everywhere. Oh my lord, that sounds fantastic! Seeing the beautiful photos, reading and finally eating this end of summer happy little tomatoes salad is so great to finish the not dry summer. ohhh this looks like a perfect way to end a summer week after work!!! Came out perfectly, with lovely charred spots, and was perfect for mopping up the juice from the tomatoes (yum!). As far as grilled cheese, another rubbery when cold, divine when grilled and “melty” Greek cheese is formaela, a semi-hard goat cheese that comes from Arachova, a mountain village near Delphi. The ingredients just don’t sound like they’ll go together and yet one taste, and you end up gobbling it up! Hey, it’s not like I suggested you mill your own flour (or wherever my line in the kitchen sand may fall). I just made a very hacked version of this recipe and it was delicious! But as a direct substitute? Is there another herb I could use instead of dill? Remove from grill and transfer to plate or serving dish. People actually do “drop in” even in Los Angeles, where it’s not all that easy to just “drop in”. Ooo! And Yes! The jar, however, I think was originally from Brooklyn Larder. Dec 5, 2018 - A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer … And that’s my two cents worth. what do u think? (PS – more comprehensive recipe of how we usually eat it here: http://relentlesslaundry.blogspot.com/2011/03/sook-whos-talking.html), Deb! Definitely going to try this. It does look a lot like salad. I baked pita chips (if you’re already eating cheese, why not save a bit of fat where you can?) I was looking for a pumpkin and feta salsa recipe as a hotdog topping for a charity stall and this is a great idea, Thanks heaps. capers and 1 lb. Everyone loved it. It is salty like feta, but the texture and the crispiness it gets when you fry it is just something else entirely. i think it would work great in a chicken sandwich later this week! This is brilliant. Deb, I love this! I’m glad to finally have a recipe for this, after tasting it at Whole foods for years now. Then I topped it with a fried egg and it was a spectacular dinner! (ps) it still doesn’t say to add the remaining T of minced parsley at the end :). Saganaki is one of my favourites! Once the chicken cooked, I threw in the corn, and the leftovers and let everything blend together over low heat. It was the most amazing dinner we have had in a long time. The flavours go beautifully together. (They also have a ton of really amazing spices in bulk!!! This is one of my favorite recipes ever. The warm bread and grilled chicken are nicely contrasted by the cool, crunchy cucumbers and ripe tomatoes. thanks and keep up the great work! If I could show you a pic, it would be of the 99.9% empty bowl he left in the fridge for me. Pomegranate seeds, avocado, roasted zuchini, feta, red onion, a little S&P and a squeeze of lime juice (all proportions to taste) to bring it all together. But as a native San Franciscan who now lives deep in the heart of Southeast Texas, I love reading these recipes. Then there is baked feta, often with hot peppers, cherry tomatoes and olive oil, wrapped in aluminum foil. Ann — It’s hard to say because I haven’t tried it this way. See more ideas about recipes, food, smitten kitchen. wow, looks sooo good! These days, I’ve been running a pizza wheel over the rolled-out pieces to pre-cut it into rough rectangles before baking it, like so. It usually has pesto in it (skip the dill). The Spruce Eats. Yummy! I can’t wait to try this recipe! Was delicious. You guys bring the food and we all can try. Dec 24, 2018 - This salad is not here to break the internet. Next time I may add some grilled chicken and make it a meal. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste. your own Pins on Pinterest Public Figure. Next week I’m going to make stuffed chicken breasts with this mixture. I love grilled cheese! A question, why do you use cow’s milk feta? they will be shocked! The photos look so fabulous, I want a bite of yours. 30.12.2019 - Ladonna Dickson hat diesen Pin entdeckt. It also rocks as a stand alone lunchtime meal mid-January. My favourite haloumi recipe that mum makes is very very simple. So I thought, “hm, it’s crumbly and salty and vaguely feta-like, I could probably use it”. Saw your FB post of this today and am headed to the store for ingredients. Thanks. Oh, you are making me lust for summer! mhm… feta always reminds me of a nice warm summer afternoon. These Spinach Artichoke Melts Are Where Dip Meets Grilled Cheese. This is going on our list of upscale camping recipes. (Full confession: this recipe and the still-in-season tomatoes were the reason for the party, because otherwise I feared I’d eat an entire block of haloumi all by myself.) This looks like a great combo to have sitting around in the fridge for emergency hostessing, pre-dinner snacking on crackers and throwing through pasta or onto a pizza base for a quick dinner. i just had two different sets of drop-ins overlap last friday. Mmm salt. What temperature should the oven be at? Looks great! Critical update: Trader Joes now carries haloumi. cheese and tomatoes! I’ve never tried one, and I think it’s time to fix that! Made it tonight with feta and I know I’ll be thinking about it for days to come! Will try this, it looks delicious. My only question is where did you get that amazing-looking dried oregano? I made this in my tiny kitchen here in Egypt and, well, I can’t stop eating. Looks like a great appetizer paired with a glass of wine sitting out by the pool. We discovered haloumi in Cyprus and regularly just sautee it in a tiny bit of butter. I’ve been able to find haloumi cheese at Traer Joe’s. Instead of using regular olive oil, I drizzled a bit of the oil from the sun-dried tomatoes in. It’s saltier in taste and has incredible flavour when compared to the North American versions. And if you have something this good in your fridge. oh my gosh! Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you’re using them now), mint and parsley. I’ve had very good Italian roses at restaurants but don’t have buying them in a store down to a science yet. If you don’t like to call it feta salsa, call it “fetapenade.” grilled bacon salad with arugula and balsamic; grilled pepper and torn mozzarella panzanella; hoisin-honey pork riblets; horseradish potato salad; hummus heaped with tomatoes and cucumbers; israeli salad + pita chips; kale and quinoa salad with ricotta salata; kale salad with pecorino and walnuts; lentil and chickpea salad with feta and tahini Wow, yum! Great idea. We finished pretty much the whole batch, just the two of us. Three years ago: Peach Cupcakes with Brown Sugar Frosting, Melon Agua Fresca and Cubed, Hacked Caprese it was AMAZING. It is actually not feta cheese, but like feta cheese (more like fresh mozzarella in texture before cooked). Can any other vegetable be substituted for the tomatoes? … I added a crushed garlic clove and left out the dill. Boy oh boy. You can have cheese, shrimp, mussel, etc, saganaki.The simplest cheese saganaki recipe is nothing but fried cheese; dip it in water, then flour, fry in olive oil, and when soft and gooey, serve with a sprinkle of lemon. Ok… I might need to say it a few more times before it sinks in. I think it would be easier to find their question/comment to read that way. If you wouldn’t mind if the tomatoes mingle, leave them in. save the oil from the tomato jar for the dip! * I made these. Rather than leaving the feta in a large block, I cubed it. Jan 3, 2020 - Fully preoccupied with coming up with fun new shapes for my favorite cookie a few weeks ago, I went deep into a YouTube cooking show rabbit hole and emerged somewhere in … A grown woman trying to suck the last of the cheese and juices off of the foil. This flatbread is way better, I love anything crunchy. I LOVE the saltiness of it all. A pot of tomato soup practically begs for it — a cap of cheesy croutons is just a reimagined grilled cheese, after all. Your email address will not be published. Surplus of wrinkly oil cured olives and Haloumi stashed in back of fridge can’t always find it here south of Boston but a must for grilled Greek Salad see http://www.chow.com/recipes/10924-grilled-greek-salad – along with a tub of Trader J’s Feta and some Kasseri,Greek melting cheese, which I’m still figuring out how to use (first try was very messy on grill probably will work better in oven as in your recipe above). HUGE piece for reasonable price. I double wrapped in foil and put in the campfire for about 25 min. PK. I’m not sure how it compares to ‘real’ Greek haloumi, but it’s worth a shot. I think my favorite way to eat is is with watermelon slices. For someone who is patently terrified of all the offerings in the deli case pasta salad universe — the tri-colore, mayo-slicked, sugar-sweetened, canned tuna-flecked, … I’m a farmer and home cheesemaker in Ohio and I’ve just finished a big batch of halloumi! (I always make a little extra dinner … just in case). I made this last night and it was so simple and delicious, so hit-the-spot after a long first day back at work after the summer holidays, that I just had to say thank you – for this and all your other recipes. I used this recipe, with chopped up feta, as a pizza topping & it was DELISH! Black beans and feta … hmmmm …. Carrie alerted me to this Grilled Corn and Avocado Salad With Feta Dressing on Tuesday. Give our Grilled Corn Salad with Bacon and Feta a try. Check to see that your dish is oven-proof. Your email address will not be published. I rinsed off the brine and then crumbled the cheese, but it was saltier, and I think, too salty. So good! Definitely making it again. This looks fantastic. Luckily – SA’s spring has sprung! I’m thinking Danish might work as it’s a creamier style? I do love feta cheese however, so maybe I’ll make some and drop by somebody else’s house with it. :-). Elizabeth – Love the idea of adding orzo. Lily — I’d broil the haloumi in a shallow dish with a drizzle of olive oil. Scooped up on pita chips it is one of the most delicious, surprising ‘dips’ I’ve ever had. One version is neapolitan which involves fresh tomatoes and oregano after it´s taken off the grill. Just made this for dinner!! They are Bulgarian and French white cheese. Now, I can see, I’m going to have to make some more. Added some tiny baby eggplant slices around the edges of the pan as well and they absorbed the juices from the tomatoes. I have a friend who made a delicious halibut and couscous the other night…when I asked what was in the couscous to make it so unbelievably amazing, she said “feta salsa” and pointed me to Whole Foods. I’m so glad you linked to this from your other post! I used feta crumbles last time, and hunk-o-cheese in brine this time. Slice cheese into sticks or planks to max surface area on grill and keep it easy to handle btw just made a batch of your excellent Ratatouille’s Ratatouille last night which is how I found this recipe – only veggies outside of Broccoli I can get our 3 teenage boys to eat , yeah they’re funny when it comes to that. When u can see the thick heavy summer rain cloud hovering in the far. I had people crowding around the table to get more, it was that popular. While you’re at the Greek grocery store, pick up some Greek oregano, preferably with the stems intact. Not a fan of olives, so used capers instead. We used halloumi. A local (Wichita KS) Lebanese owned restaurant has a similar item on their appetizer offerings served atop baby spinach and has been a favorite of mine for eons. My neighbor has an abundance of fresh oregano, parsley and basil (I know, not in the recipe…) so I didn’t even measure I just put in a ton of fresh herbs into the packet :) my feta did melt tho! Beautiful pictures as well! Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Saganaki is one of our favourite meals, definately, special for Vel, who’s half-greek :p I prefer the halloumi (love it sauteed with chiles or broiled on top of root veggies too) but the feta was really good too. Sorry for being so picky but you ARE a published auteur! He is making cinnamon toast french toast for breakfast. Allrecipes has a feta avocado salsa recipe that is out of this world. still tasty though with the everything style seasoning blend.). The favorite cheese for saganaki is kaseri, kefalotyri (similar to precorino) or kefalograviera (similar to gruyere). It is always everyone’s favorite appetizer. I highly discourage visitors from “dropping by” – otherwise I’d always have to keep my house clean. Mmm, this sounds great! Feta Salsa over whole wheat pasta w. spinach for office lunch. Apr 24, 2017 - A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer … I brought this to a recent potluck and it was a huge hit. It’s very difficult knowing that it’s sitting in my fridge and that I can’t eat it right now, and if there are any leftovers, they’re going on pasta for tomorrow’s dinner. magazine. Can’t wait to try this! grilled corn salad with feta and mint. Notify me of follow-up comments by email. Does anyone know? we added a few squirts of lemon juice and some olive oil. Oh my, that looks so good! Required fields are marked *. Amazeballs!!! Yum !! And someone earlier asked about using another cheese, and I am guessing that a ricotta salata or Mizithra would work really well too. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste. I think that’s so great that you’re starting to love cooking so young! I’ll add lime juice or vinegar per others’ comments. Way to spruce it up! Smitten Kitchen's Cauliflower-Feta Fritters OH yum! :) I absolutely love that store, but gawd it’s Dangerous. (As a matter of fact, it’s about 8:30 a.m., and I even wish I had some now …). I let these cook slowly together on low heat for about 10 minutes. :). They’re sweet and sour/salty; there are other things going on here. Capers or a pickled vegetable, or skip them. Grill corn 7-10 minutes until lightly charred on all sides. Nice site, very delicious recipes. Even days later! Hey – the perfect complement to the spelt crackers!! I will never get tired of these flavors. I would make it tomorrow except, I don’t like dill…at all. Just made this (in the oven) and it was delicious. Tried this because I was curious; my 16 yo daughter decided she liked it & admitted it would be one way for her to eat tomoatoes & olives. I think, however, in keeping with the Mediterranean theme, I would use rosemary rather than dill. Smitten Kitchen's Cauliflower-Feta Fritters OH yum! Ive made this at least 20 times sometimes i sub basil for parsley. The one who win gets a reward and the one who lose get to go home with a big belly. This is amazing! Piled on top of couscous instead of flatbread/crackers. I didn’t have dried oregano, so I substituted fresh thyme. Made this last night – yum! Thanks for the inspiration. You may find a love for it you didn’t know you have (as I have!). So, tonight I took my leftover hunk of feta (about 7-8 oz) and a package of cherry-sized heirloom tomatoes (16 oz) and made this delightful concoction. Good Quality Olive Oil . what a brilliant idea! In the oven: Heat oven to 400°F. Since I had focaccia bread on hand, I cut thin slices of that, brushed with a little olive oil, and set them on the grill to toast while the packet cooked. Half an hour later it was warm and amazing on Deb’s rosemary flatbread. Such a popular appetizer and perfect for yesterday’s Super Bowl party. Otherwise, a great recipe. So sad about the oven proof dish. Ok, so I tasted it before adding the orzo *swoon*. May 17, 2020 - Explore Rosa DeSensi's board "Smitten Kitchen", followed by 875 people on Pinterest. The caponata from the grilled eggplant –just make extra for this lovely nosh! This does look tasty and you’re right, why pay the outrageous prices at WF when you can make your own? It’s delicious scooped up with crackers or flatbread, but let’s say it got to be 8 p.m. last night and you realized that all you’d made that day was crackers and feta salsa? 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